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KMID : 1011620090250010090
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.90 ~ p.97
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Physicochemical and Sensory Characteristics of Traditional Doenjang Prepared using a Meju Containing Components of Acanthopanax senticosus, Angelica gigas, and Corni fructus
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이임진:Lee Yim-Jin
한진숙:Han Jin-Suk
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Abstract
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Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.
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KEYWORD
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doenjang, meju, Acanthopanax senticosus, Angelica gigas, Corni fructus
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